Lamb Sweetbreads, Scolloped

Ingredients

• Soak three lamb's sweetbreads
• fry them with an ounce of butter
• Dredge a table-spoonful of flour on them
• pour over them half a pint of boiling cream
• add a dozen sliced mushrooms
• season and flavour them with a tea-spoonful of salt
• half a tea-spoonful of pepper
• the eighth of a grated nutmeg
• the juice of half a lemon

Method

1. 1

   Soak, boil, and cool sweetbreads.

2. 2

   Cut into slices, season, and fry until browned.

3. 3

   Dredge with flour, pour boiling cream, and add mushrooms.

4. 4

   Mix with egg yolks, heat without boiling, and serve in a rice border.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 808. The excerpt below is the record exactly as published.

Lamb Sweetbreads, Scolloped.— Soak three lainb' s sweetbreads, and boil them for ten minutes. Throw them into cold water, draia and dry them, and cut them in thia slices. Season and flavour them with a tea- spoonful of salt, half a tea-spoonful of pepper, the eighth of a grated nutmeg, and the juice of half a lemon, and fry them ^vith an ounce of butter tiU they are brightly browned. Dredge a table-spoonful of flour on them, pour over them half a piat of boiling cream, and add a dozen sliced mushrooms

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